Oster Bread Maker 2LB Manual
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www.oster.com 20www.oster.com 21 2 pound loaf 1 and 1/4 cups water 2 tablespoons butter or margarine 1 and 1/2 teaspoons salt 4 cups bread pour 3 tablespoons sugar 2 tablespoons dry milk 1 and 1/2 teaspoons cinnamon 2 and 1/4 teaspoons active dry yeast 1 cup raisins (see note below) Raisin Bread (no Delay Timer) Basic 1.5 pound loaf 7/8 cups water 1 and 1/2 tablespoons butter or margarine 1 teaspoon salt 3 cups bread flour 2 tablespoons sugar 1 and 1/2 tablespoons dry milk 1 teaspoon cinnamon 1 and 3/4 teaspoons active dry yeast 3/4 cups raisins (see note below) 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Basic setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. When the bread machine beeps during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. Light Rye Bread - 1.5 lb. loaf Basic 1 and 3/8 cups water 1 and 1/2 tablespoons butter or margarine 1 and 1/2 teaspoons salt 3 cups bread flour 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) In the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid 5 Press the “Menu Select” button to choose the Basic setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. 1 cup rye flour 2 tablespoons packed brown sugar 2 teaspoons active dry yeast European Setting Recipes (Menu 8) European Bread Machine Stages - (for 1.5 lb. loaves - loaf size is preset) For the European cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:25, the dough rests for 10 minutes At 3:15, the dough is kneaded for the second time (20 minutes) At 2:55, the dough begins to rise (39 minutes) At 2:15, the dough is “punched down” (10 seconds) At 2:15, the dough continues to rise (25 minutes and 50 seconds) At 1:49, the dough is shaped (10 seconds) At 1:49, the dough comes to the last period of rise (49 minutes and 50 seconds) At 0:60, the dough begins to bake (60 minutes) At 0:00, the bread is finished. Note: With the European Bread Program, the loaf size is set at 1.5 lbs. and the crust color can’t be changed. Sourdough Bread European All Ingredients at room temperature (70°–80°F) 1 and 1/4 cups sourdough starter (see ‘Sourdough Starter,” below) 3/4 cup warm water 1 and 3/4 teaspoons salt 1 Measure and add liquid Ingredients (including sourdough starter) to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the European setting. 6 Press the “Start/Stop” button. Sourdough Starter European 2 and 1/4 teaspoons active dry yeast 2 cups warm water 2 cups all-purpose flour 1 In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes. 2 Add flour: mix until thick batter forms. Batter need not be smooth. 3 Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. 4 Let stand in warm place for 24 hours. 5 Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir once a day. 6 Cover loosely with a plastic wrap or plastic cover: refrigerate. 4 cups bread flour 3 tablespoons sugar 1 and 3/4 teaspoons active dry yeast CKSTBRTW20-BM-IB-RevC.indd 20-216/30/09 5:20:36 PM
www.oster.com 22www.oster.com 23 To Replenish Starter After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1–1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with 1–1/4 cups warm water and 1–1/4 cups flour. Stir well to blend. Cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in a loosely covered glass container in the refrigerator. If not used at the end of one week remove 1 cup starter and discard: then replenish with equal amounts of flour and warm water as instructed above. Hints for Successful Sourdough Baking • Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal. • All ingredients, including starter, should be at room temperature (70°– 80°F). Cold ingredients will slow down the activity of the yeast. • When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate. • If starter separates (liquid forms on the surface), stir until blended before using. • If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients. • Important: Sourdough bread made in an automatic bread maker requires the addition of yeast. The starter’s strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast. French Setting Recipes (Menu 2) French Bread Machine Stages (for 1.5 lb. loaves) For the French cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:30, the dough rests for 5 minutes At 3:25, the dough is kneaded for the second time (20 minutes) At 3:05, the dough begins to rise (39 minutes) At 2:26, the dough is “punched down” (10 seconds) At 2:26, the dough continues to rise (30 minutes and 50 seconds) At 1:55, the dough is shaped (10 seconds) At 1:55, the dough comes to the last period of rise (59 minutes and 50 seconds) At 0:55, the dough begins to bake (55 minutes) At 0:00, the bread is finished. Note: Rapid Setting will reduce total time by about an hour. French Countryside Bread - 2 lb. loaf French 1 and 3/8 cups water 1 and 1/2 tablespoons vegetable or olive oil 1 and 1/2 teaspoons salt 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the bread maker and close the lid. 5 Press the “Menu Select” button to choose the French setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Italian Herb Bread - 2 lb. loaf French 1 and 1/4 cups water 1 and 1/2 tablespoons vegetable or olive oil 1 teaspoon salt 3 and 1/2 cups bread flour 2 teaspoons sugar 1 tablespoon dried parsley 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the French setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. 1/4 cup grated parmesan cheese 2 teaspoons dried onion flakes 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 2 teaspoons active dry yeast 4 cups bread flour 1 tablespoon sugar 2 teaspoons active dry yeast CKSTBRTW20-BM-IB-RevC.indd 22-236/30/09 5:20:37 PM
www.oster.com 24www.oster.com 25 Sweet Setting Recipes (Menu 4) Sweet Bread Machine Stages (for 1.5 lb. loaves) For the Sweet bread cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:17, the dough rests for 5 minutes At 3:12, the dough is kneaded for the second time (20 minutes) At 2:52, the dough begins to rise (39 minutes) At 2:13, the dough is “punched down” (10 seconds) At 2:13, the dough continues to rise (25 minutes and 50 seconds) At 1:47, the dough is shaped (5 seconds) At 1:47, the dough comes to the last period of rise (51 minutes and 55 seconds) At 0:55, the dough begins to bake (55 minutes) At 0:00, the bread is finished. Note: With the Sweet Bread Program, crust color can’t be changed. Springtime favorite Bread (no Delay Timer) - 1.5 lb. loaf Sweet 1 cup water 1/4 cup butter or margarine 1 large egg 1 and 1/2 teaspoon vanilla extract 1 and 1/4 teaspoons almond extract 1 teaspoon salt 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Sweet setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Start/Stop” button. Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. Cottage Cheese and Chive Bread (no Delay Timer) -1.5 lb. loaf Sweet 3/8 cups water 1 cup of cottage cheese 1 egg 2 tablespoons butter or margarine 1 and 1/2 teaspoons salt 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Sweet setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Start/Stop” button. Special Winter Bread (no Delay Timer) - 1.5 lb. loaf Sweet 7/8 cups water 2 tablespoons butter or margarine 1 large egg 1/4 cup molasses 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Sweet setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Start/Stop” button. 3 and 3/4 cups bread flour 1/2 cup sugar 3 tablespoons dry milk 2 teaspoons active dry yeast 3/4 cup raisins 1 and 1/2 teaspoons of shredded orange peel 3 and 3/4 cups bread flour 3 tablespoons dried chives 2 and 1/2 tablespoons sugar 2 and 1/4 teaspoons active dry yeast 1/4 cup corn meal 2 and 3/4 cups bread flour 2/3 cup whole wheat flour 2 and 1/4 teaspoons active dry yeast CKSTBRTW20-BM-IB-RevC.indd 24-256/30/09 5:20:39 PM
www.oster.com 26www.oster.com 27 Apple Walnut Bread - 1.5 lb. loaf Sweet 3/4 cup unsweetened apple sauce 3/8 cups apple juice 3 tablespoons butter or margarine 1 large egg 1 teaspoon salt 4 cups bread flour 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Sweet setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Start/Stop” button. Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. EXPRESSBAKE® Setting Setting Recipes (Menus 5 and 6) EXPRESSBAKE® Bread Machine Stages For the EXPRESSBAKE® Breadmaker cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded (15 minutes) At 0:43, the dough begins to rise (8 minutes) At 0:35, the dough begin to bake (35 minutes) At 0:00, the bread is finished. Important: You CANNOT use the delay timer for EXPRESSBAKE® Breadmaker setting breads. You CANNOT change the crust color. White Bread EXPRESSBAKE 1.5 pound loaf 1 cup and 2 tablespoons hot water (115°–125°F) 2 tablespoons oil 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 5 teaspoons fast rising yeast Important: Carefully measure the hot water and make sure it is between 115°–125°F by using a cooking thermometer. 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Express Bake setting a. Express Bake (1.5LB) for 1.5 pound loaves b. Express Bake (2.0LB) for 2 pound loaves 6 Press the “Start/Stop” button. Cheese & Rye Bread EXPRESSBAKE 1.5 pound loaf 1 cup and 2 tablespoons hot water (115°–125°F) 1 tablespoon oil 1 tablespoon sugar 1 teaspoon salt 2 and 1/2 cups bread flour 1/2 cup rye flour 1 tablespoon grated Parmesan cheese 1 cup shredded cheddar cheese 5 teaspoons fast rising yeast Important: Carefully measure the hot water and make sure it is between 115°–125°F by using a cooking thermometer. 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Express Bake setting a. Express Bake (1.5LB) for 1.5 pound loaves b. Express Bake (2.0LB) for 2 pound loaves 6 Press the “Start/Stop” button. 1/4 cup packed brown sugar 1 and 1/4 teaspoons cinnamon 1/2 teaspoon baking soda 2 teaspoons active dry yeast 1/2 cup chopped walnuts 2 pound loaf 1 and 1/2 cups hot water (115°–125°F) 3 tablespoons oil 3 tablespoons sugar 1 and 1/2 teaspoons salt 4 cups bread flour 2 tablespoons fast rising yeast 2 pound loaf 1 and 1/2 cups hot water (115°–125°F) 4 teaspoons oil 2 tablespoons sugar 1 and 1/2 teaspoons salt 3 and 1/4 cups bread flour 2/3 cup rye flour 2 tablespoons grated Parmesan cheese 1 and 1/4 cups shredded cheddar cheese 2 tablespoons fast rising yeast CKSTBRTW20-BM-IB-RevC.indd 26-276/30/09 5:20:40 PM
www.oster.com 28www.oster.com 29 Onion Soup Bread EXPRESSBAKE 1.5 pound loaf 1 cup and 2 tablespoons hot water (115°–125°F) 2 tablespoons oil 2 tablespoons sugar 3 cups bread flour 2 tablespoons dry onion soup mix 4 and 1/2 teaspoons fast rising yeast Important: Carefully measure the hot water and make sure it is between 115°–125°F by using a cooking thermometer. 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Express Bake setting a. Express Bake (1.5LB) for 1.5 pound loaves b. Express Bake (2.0LB) for 2 pound loaves 6 Press the “Start/Stop” button. Whole Wheat Setting Recipes (Menu 3) Whole Wheat Bread Machine Stages (for 1.5 lb. loaves) For the Whole Wheat bread cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:15, the dough rests for 5 minutes At 3:10, the dough is kneaded for the second time (15 minutes) At 2:55, the dough begins to rise (49 minutes) At 2:05, the dough is “punched down” (10 seconds) At 2:05, the dough continues to rise (25 minutes and 50 seconds) At 1:40, the dough is shaped (10 seconds) At 1:40, the dough comes to the last period of rise (49 minutes and 50 seconds) At 0:50, the dough begins to bake (50 minutes) At 0:00, the bread is finished. Note: Rapid Setting will reduce total time by about an hour. 100% Whole Wheat Bread - 2 lb. loaf Wheat 1 and 5/8 cups water 1/3 cup packed brown sugar 2 teaspoons salt 4 and 2/3 cups whole wheat flour 3 teaspoons active dry yeast 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Honey Grain Bread Wheat 1.5 pound loaf 1 cup water 2 tablespoons butter or margarine 1 and 1/2 tablespoons honey 1 teaspoon salt 2 and 1/4 cups bread flour 1 cup whole wheat flour 1/2 cup quick cook oats 2 teaspoons active dry yeast 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. 2 pound loaf 1 and 1/2 cups + 1 tablespoon hot water (115°–125°F) 3 tablespoons oil 3 tablespoons sugar 4 cups bread flour 3 tablespoons dry onion soup mix 2 tablespoons fast rising yeast 2 pound loaf 1 and 3/8 cups water 2 and 1/2 tablespoons butter or margarine 2 tablespoons honey 1 and 3/4 teaspoons salt 2 and 1/2 cups bread flour 1 and 1/4 cups whole wheat flour 2/3 cup quick cook oats 2 and 1/4 teaspoons active dry yeast CKSTBRTW20-BM-IB-RevC.indd 28-296/30/09 5:20:42 PM
www.oster.com 30www.oster.com 31 Honey Wheat Bread - 1.5 lb. loaf Wheat 1 and 1/8 cups water 2 tablespoons butter or margarine 4 tablespoons honey 1 teaspoon salt 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Summer Wheat Bread - 1.5 lb. loaf Wheat 1 and 3/8 cups water 1 and 1/2 tablespoons vegetable oil 2 tablespoons molasses 1 and 1/2 teaspoons salt 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Buttermilk Bread - 1.5 lb. loaf Wheat 1 and 1/4 cups water 1 and 1/2 tablespoon butter or margarine 1 teaspoon white vinegar 2 tablespoons packed brown sugar 2 cups bread flour 1 cup whole wheat flour 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the Whole Wheat setting 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Dough/Pasta Setting Recipes (Menus 9 and 10) Dough/Pasta Bread Machine Stages For the Dough/Pasta cycle you can expect the following things to happen as the timer counts down to zero. Dough/Pasta: To begin: The ingredients are kneaded for the first time (5 minutes) At 1:25, the dough rests for 5 minutes At 1:20, the dough is kneaded for the second time (20 minutes) At 1:00, the dough begins to rise (60 minutes) At 0:00, the dough is finished. Bagel Dough: To begin: The ingredients are kneaded for the first time (20 minutes) At 1:40, the dough is kneaded for the second time (10 minutes) At 1:30, the dough begins to rise (90 minutes) At 0:00, the dough is finished. Dough recipe ingredients (2 lbs.): 2 teaspoons oil 2 teaspoons salt 2 teaspoons dry milk 1 teaspoon sugar Bagel dough recipe ingredients: 1 and 3/4 cups water 1 and 1/2 teaspoon honey 1 and 1/2 teaspoon salt 3 and 1/2 cups bread flour 1 cup wheat flake cereal 2 tablespoons wheat bran cereal 2 teaspoons active dry yeast 2 cups bread flour 2 cups whole wheat flour 2 teaspoons active dry yeast 1 cup rye flour 2 tablespoons powdered buttermilk 1 tablespoon vital gluten 1 and 1/2 teaspoons caraway seeds 2 teaspoons active dry yeast 4 and 1/2 cups flour 1 and 3/4 cups water 1 teaspoon active dry yeast 3 cups flour 1 and 1/2 teaspoon active dry yeast CKSTBRTW20-BM-IB-RevC.indd 30-316/30/09 5:20:44 PM
www.oster.com 32www.oster.com 33 Dough Instructions 1 Put ingredients in bread pan and put the bread pan into the breadmaker. 2 Press the “Menu Select” button to choose either the dough or bagel dough setting (if making bagel dough). 3 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.” 4 Press “Start/Stop” button and hold it down until you hear a beep and the display clears. 5 To remove the bread pan, grasp the handle firmly and lift the pan out. Note: The pan does not get hot when using the dough setting. Preparing Dough for Baking 1 Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand 2 or 3 times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled, clean countertop. 2 Shape dough into your favorite rolls, coffee cake, etc. (suggestions follow). Place on greased baking pan. Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour). 3 Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm. Variations for Shaping Dough Easy Dinner Rolls Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise and bake as directed. Makes 12. Swirls Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured surface, using your hand, roll each piece into a pencil like strand about 10 inches long. Beginning at one end of the strand, continue wrapping each piece around the center to form a swirl. Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. Makes 10. Butterhorns Lightly grease baking sheet and set aside. On a lightly floured surface, roll dough into a 12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll towards the point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise and bake as directed. Makes 12. Rising To Reduce Rising Time of Dough Preheat conventional oven to 200°F for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will reduce rising time by about one half. Recipes using whole grain or unrefined flours contain less gluten and may not rise as much as those using white bread flour. As a result, these heavier breads may fall slightly in the center. This is normal and will not affect the taste of the bread. Wheat gluten can also be added to improve the shape and volume of bread made with low gluten flours. Storing Keeping Your Bread Fresh There are no preservatives in your homemade bread, so store cooled loaf in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the refrigerator as this causes bread to dry out faster. Bread Pretzel Dough All ingredients at room temperature (70–80°F) 2 cups bread flour 1 and1/2 teaspoon active dry yeast 1/4 teaspoon salt 1/2 teaspoon sugar 1 Measure all ingredients into bread pan, except egg and coarse salt. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the dough setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.” 5 Press “Start/Stop” button and hold it down until you hear a beep and the display clears. 6 To remove the bread pan, grasp the handle firmly and lift the pan out. 7 Preheat oven to 450°F. 8 Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet, brush each with beaten egg. Sprinkle with coarse salt. 9 Bake in preheated oven for 12 to 15 minutes. Butter Rolls (no Delay Timer) Dough All ingredients at room temperature (70–80°F), except milk 2 tablespoons sugar 1 teaspoon salt 2 and 3/4 cups bread flour 2 teaspoon active dry yeast 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the dough setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.” 5 Press “Start/Stop” button and hold it down until you hear a beep and the display clears. 6 To remove the bread pan, grasp the handle firmly and lift the pan out. 7 Shape as desired (see “Variations for Shaping Dough,” pg. 32). 8 Bake at 350°F for 25 to 30 minutes. Makes 12 rolls. 7/8 cup water 1 to 2 tablespoons coarse (Kosher) salt 1 egg, slightly beaten 1/4 cup water 1 egg 3/4 to 7/8 cup milk 1/4 cup butter CKSTBRTW20-BM-IB-RevC.indd 32-336/30/09 5:20:45 PM
www.oster.com 34www.oster.com 35 Coffee Cake (no Delay Timer) Dough All ingredients at room temperature (70–80°F), except milk 1/4 cup sugar 1 teaspoon salt 2 and 1/4 cups bread flour 2 teaspoons active dry yeast 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the dough setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.” 5 Press “Start/Stop” button and hold it down until you hear a beep and the display clears. 6 To remove the bread pan, grasp the handle firmly and lift the pan out. 7 Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. 8 Add topping. Makes 1 coffee cake. (See “Topping” recipe, right.) Topping Dough 2 tablespoons butter, melted 1 teaspoon ground cinnamon Powdered Sugar Glaze, optional (see recipe below) 1 Drizzle butter over dough. 2 In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes. 3 Bake in preheated oven (375°F) 20 to 25 minutes, until golden brown. 4 Cool 10 minutes in pan on rack. 5 Drizzle with powdered sugar glaze if desired. Makes enough to cover one coffee cake Powdered Sugar Glaze Dough (for Coffee Cakes and Sweet Rolls) 1 cup sifted powdered sugar 1 or 2 tablespoons water or milk 1 In a small bowl, combine all ingredients and blend until smooth. 2 Spread or drizzle glaze on slightly warm coffee cake or sweet rolls. Makes enough to cover 1 coffee cake. Pizza Crust Dough All ingredients at room temperature (70–80°F) 1.5 pound 1/2 teaspoon salt 3 cups all-purpose flour 1–1/2 teaspoon active dry yeast 1 cup water 2 tablespoons olive oil or vegetable oil 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the dough setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read “0:00.” 5 Press “Start/Stop” button and hold it down until you hear a beep and the display clears. 6 To remove the bread pan, grasp the handle firmly and lift the pan out. 7 Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1–1/2 pound recipe) or 14-inch round pizza pan (2 pound recipe). 8 Preheat oven to 400°F. 9 Spread pizza sauce over dough. Sprinkle toppings over sauce. 10 Bake 15 to 20 minutes or until crust is golden brown. Pizza Toppings (optional) 1 cup (8 oz) prepared pizza sauce 1/2 lb. bulk pork sausage, browned and drained 1/3 cup chopped onions 1 pkg. (3–4 oz) sliced pepperoni 1 can (4 oz) mushroom stems and pieces, drained 1 cup chopped green peppers Pasta Recipes Dough Basic Pasta (no Delay Timer) All ingredients should be at room temperature (70–80°F) 2 cups all-purpose flour 1 cup semolina flour 1 teaspoon salt 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the dough setting. 4 Press the “Start/Stop” button and allow it to mix 8 to 10 minutes. Then press the “Start/Stop” button again to cancel. 5 Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky. 6 Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium noodles. Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes. Drain in colander. 1 egg yolk 3/4 to 7/8 cup milk 1 tablespoon butter or margarine 1/2 cup sugar 1/2 cup chopped pecans 1 teaspoon butter or margarine, softened 1/2 teaspoon vanilla 2 pound 3/4 teaspoon salt 4 cups all-purpose flour 2 teaspoon active dry yeast 1–3/8 cup water 3 tablespoons olive oil or vegetable oil 1 tablespoon olive oil or vegetable oil 7/8 cup water CKSTBRTW20-BM-IB-RevC.indd 34-356/30/09 5:20:47 PM
www.oster.com 36www.oster.com 37 Jam Setting Recipes (Menu 11) (Jams and Marmalades) Jam Bread Machine Stages For the Jam cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (15 minutes) At 0:50, the dough begins to bake (50 minutes) At 0:00, the Jam is finished. Strawberry Jam (no Delay Timer) Jam 1 cup sugar 1 tablespoon powdered low-sugar fruit pectin 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the jam setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Jam setting. When jam is ready, the unit will signal and the display will read “0:00.” 5 Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups. Orange Marmalade (no Delay Timer) Jam 1–1/4 cups sugar 2 tablespoons powdered low-sugar fruit pectin 1 With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop finely. 2 Remove and discard remaining white peel from orange and lemon. 3 Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces. 4 Combine chopped peels, fruit, sugar and pectin in bread pan. 5 Press and hold down the “Start/Stop” button to clear the display. 6 Press the “Menu Select” button to choose the jam setting. 7 Press the “Start/Stop” button. The display will begin counting down the time on the Jam setting. When jam is ready, the unit will signal and the display will read “0:00.” 8 Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups. Frozen Berry Jam (no Delay Timer) Jam 1–3/4 cups sugar 1 package (10 to 12 oz) frozen berries (strawberries and raspberries are ideal) 1 Measure all ingredients into bread pan. 2 Press and hold down the “Start/Stop” button to clear the display. 3 Press the “Menu Select” button to choose the jam setting. 4 Press the “Start/Stop” button. The display will begin counting down the time on the Jam setting. When jam is ready, the unit will signal and the display will read “0:00.” 5 Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups. Glazes After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in the recipe. • For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. • For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color). Egg Glaze Mix 1 slightly beaten egg with 1 Tbsp. water or milk. Egg Yolk Glaze Mix 1 slightly beaten egg yolk with 1 Tbsp. water or milk. Egg White Glaze Mix 1 slightly beaten egg white with 1 Tbsp. water. Note: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container. Garlic Butter Mix: 1/4 cup margarine or butter, softened 1/8 tsp. garlic powder Herb-Cheese Butter Mix: 1/4 cup margarine or butter, softened 1 Tbsp. grated Parmesan cheese 1 tsp. chopped fresh parsley 1/4 tsp. dried oregano leaves Dash of garlic salt Italian Herb Butter Mix: 1/4 cup margarine or butter, softened 1/2 tsp. Italian seasoning Dash of salt Choco-Banana Spread Mix: 1/3 cup mashed ripe banana 1/2 cup semi-sweet chocolate chips, melted Ham and Swiss Spread Mix: 1 package (3 oz) cream cheese, softened 2 Tbsp. finely chopped, fully cooked, smoked ham 1 Tbsp. shredded Swiss cheese 1/2 tsp. prepared mustard Herb-Cream Cheese Spread Mix: 1 container (4 oz) whipped cream cheese 1 tsp. chopped fresh or 1/2 tsp. dried dill weed 1 small clove garlic, finely chopped 1–1/2 cups fresh strawberries, sliced 2 teaspoons lemon juice 3 large oranges 1 lemon 1 pouch (3 oz) liquid fruit pectin 1 tablespoon lemon juice CKSTBRTW20-BM-IB-RevC.indd 36-376/30/09 5:20:48 PM
www.oster.com 38www.oster.com 39 Honey-Walnut Spread Mix: 1 package (3 oz) cream cheese, softened 1 Tbsp. chopped walnuts 2 tsp. honey Ripe Olive Spread Cover and mix in food processor or blender until slightly coarse: 1–1/2 cups pitted, ripe olives 3 Tbsp. olive oil 3 Tbsp. capers, drained 3 flat anchovy fillets, drained 1 tsp. Italian seasoning 2 cloves garlic Browned Butter Glaze 2 Tbsp. margarine or butter 2/3 cup powdered sugar 1/2 tsp. vanilla 3 to 4 tsp. milk Heat margarine in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle. Cinnamon Glaze Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 tsp. ground cinnamon 1–1/2 to 2 tsp. water Citrus Glaze Mix until thin enough to drizzle: 1/2 cup powdered sugar 1 tsp. grated lemon or orange peel 1–1/2 to 2 tsp. lemon or orange juice Creamy Vanilla Glaze Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 tsp. vanilla 1–1/2 to 2 tsp. milk notEs ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ ________________________________________________________________________\ _________________ CKSTBRTW20-BM-IB-RevC.indd 38-396/30/09 5:20:50 PM